Spiedini- Ea Recipe

Bring components together

Remove provolone and prosciutto from refrigeration 10–15 minutes before assembly so cheese is slightly less cold and easier to fold. If provolone slices are large, cut each slice in half crosswise to produce roughly 8 pieces sized to fit on a skewer.

If using wooden skewers, soak them for 5 minutes in warm water (optional) to reduce risk of burning if you decide to briefly grill or sear the skewers.

Fold and Roll

Lay one slice of prosciutto flat. Place one provolone piece at the near edge of the prosciutto and roll the prosciutto around the cheese tightly to form a compact cylinder about 1"–1.25" diameter. Repeat for remaining slices to make 8 rolls.

Skewer

Thread each prosciutto-provolone roll onto a wooden skewer lengthwise so the seam side is tucked in. Leave about 1/2" of skewer exposed at each end for handling. Arrange completed skewers on a platter with seam side down.

Make finishing drizzle

Whisk together Mike's Hot Honey (start with 4 tbs), extra-virgin olive oil, and fresh lemon juice in a small bowl until slightly emulsified. Taste and adjust: add more hot honey for sweetness/heat or lemon juice to brighten. The mixture should be pourable but slightly viscous.

Place one basil leaf on the outside of each roll (tuck beneath the prosciutto or secure with the skewer) or lay basil leaves across the platter for aroma.

Arrange spiedini on serving platter or on a warm cast-iron pan for presentation. Lightly drizzle the hot honey-olive oil mixture over each skewer — use about 1/2 tbs per skewer. Grind freshly cracked black pepper over the top and sprinkle a pinch (about 1/8 tsp) of red pepper flakes across the platter for extra heat.

If using pine nuts, scatter toasted pine nuts and microgreens or arugula around the skewers. Serve immediately while provolone is at cool-room temperature and prosciutto is tender. This dish is gluten-free as written.

Quick sear (optional)

If you prefer slightly melty provolone, heat a nonstick skillet or grill pan over medium-high heat with a light brush of oil. Sear skewers 15–20 seconds per side, turning carefully, until the prosciutto is crisped in spots and cheese begins to soften but not fully melt. Transfer to platter and proceed with drizzle and garnish immediately.